Colour change of bakery products influenced by used additions

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F15%3A43873699" target="_blank" >RIV/62157124:16270/15:43873699 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.2754/avb201483S10S111" target="_blank" >http://dx.doi.org/10.2754/avb201483S10S111</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.2754/avb201483S10S111" target="_blank" >10.2754/avb201483S10S111</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Colour change of bakery products influenced by used additions

Popis výsledku v původním jazyce

This study deals with the effects of selected additions of vegetable origin on the colour of whole grain breads. The colour was assessed using model samples which were made of mixtures containing various wholemeal flour types (wheat, spelt, and rye flour) and increasing amounts of additions in the form of buckwheat, oat, and barley flour. The additions were 10, 20, 30, 40 and 50 per cent. Colour measurement was performed instrumentally, using an image analysis method which was modified for the purposesof this study. It was found out that, regardless of the flour/addition ratio, both factors in the form of wheat, spelt, and rye wholemeal flour, and barley, oat and buckwheat flour additions and their interactions exhibited a significant influence on thecolour of the bakery products (P < 0.05). As far as dependence of colour on the flour/addition ratio is concerned, significant differences (P < 0.05) were found for the following combinations: mixture of wheat flour with buckwheat, barle

Název v anglickém jazyce

Colour change of bakery products influenced by used additions

Popis výsledku anglicky

This study deals with the effects of selected additions of vegetable origin on the colour of whole grain breads. The colour was assessed using model samples which were made of mixtures containing various wholemeal flour types (wheat, spelt, and rye flour) and increasing amounts of additions in the form of buckwheat, oat, and barley flour. The additions were 10, 20, 30, 40 and 50 per cent. Colour measurement was performed instrumentally, using an image analysis method which was modified for the purposesof this study. It was found out that, regardless of the flour/addition ratio, both factors in the form of wheat, spelt, and rye wholemeal flour, and barley, oat and buckwheat flour additions and their interactions exhibited a significant influence on thecolour of the bakery products (P < 0.05). As far as dependence of colour on the flour/addition ratio is concerned, significant differences (P < 0.05) were found for the following combinations: mixture of wheat flour with buckwheat, barle

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Acta veterinaria Brno

ISSN

0001-7213

e-ISSN

—

Svazek periodika

83

Číslo periodika v rámci svazku

Suppl. 10

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

10

Strana od-do

"S111"-"S120"

Kód UT WoS článku

000354505500016

EID výsledku v databázi Scopus

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